Chamorros de Cerdo en Adobo de Chipotle

Ingredients

• 4 (about 454 g each; about 1 lb each)pork shanks
• 60 g (½ cup)plain flour
• 7.5 ml (1½ teaspoons), dividedkosher salt
• 7.5 ml (1½ teaspoons), dividedcoarsely ground black pepper
• 2chipotles in adobo sauce, finely chopped
• 45 ml (3 tablespoons)adobo sauce from the chipotles
• 30 ml (2 tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)tomato purée
• 5 ml (1 teaspoon)dried oregano
• 30 ml (2 tablespoons)vegetable oil
• 150 g (1 cup), choppedwhite onion
• about 100 g (1 cup), choppedcelery
• about 130 g (1 cup), choppedcarrots
• 3 cloves, finely choppedgarlic
• 240 ml (1 cup)beer
• 710 ml (3 cups)chicken stock
• To servewarm corn tortillas
• To serveGuacamole con Todo or your preferred guacamole

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F), positioning a rack in the bottom third. Mix the flour with 5 ml (1 teaspoon) each of the salt and pepper on a plate. Coat the pork shanks in the seasoned flour, then shake off the excess.

2. 2

   Mix the adobo

   In a small bowl, stir together the chopped chipotles, 45 ml (3 tablespoons) adobo sauce, vinegar, tomato purée, oregano and the remaining 2.5 ml (½ teaspoon) each of the salt and pepper.

3. 3

   Brown the shanks

   Heat the oil in a large ovenproof casserole over high heat. When hot, brown the shanks for a couple of minutes on each side, about 8 to 10 minutes altogether. Transfer them to a bowl or platter.

4. 4

   Cook the vegetables

   Turn the heat down to medium and add the onion, celery and carrots. Cook for 4 to 5 minutes, stirring occasionally, until softened and starting to brown. Add the garlic and cook for another minute, until fragrant. Pour in the beer and bring it to a simmer, scraping the browned pieces from the casserole base with a wooden spoon. Simmer for about 3 minutes, until the alcohol cooks off.

5. 5

   Braise the pork

   Pour in the stock and bring it to a simmer, then add the chipotle mixture and stir well. Return the browned shanks to the casserole and spoon some sauce and vegetables over them. Cover and cook in the oven for 2½ to 3 hours, until the meat is completely tender and falling apart.

6. 6

   Serve the shanks

   Take the casserole out of the oven. Serve the pork with warm corn tortillas and guacamole.

What are pork shanks in chipotle adobo?

Chamorros de cerdo are pork shanks, a cut from the lower leg that becomes tender with slow cooking. Adobo is a seasoned sauce; here, chipotles bring smoke and heat, balanced by vinegar and tomato.

This version, featured in Pati’s Mexican Table episode “Rhythms of the City”, builds flavour by browning the meat and vegetables before braising them together. Beer and chicken stock form the cooking liquid, while tortillas and guacamole make the rich pork easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 60g protein, 33g carbs, 36g fat.

The pork provides most of the protein and fat, while the flour, vegetables, beer and tortillas contribute carbohydrates. The oil and guacamole add further fat, and the chipotles, stock and salt contribute much of the sodium. For a more balanced plate, serve a moderate portion of pork with extra vegetables alongside the tortillas and guacamole.

The ingredients that build flavour

Chipotles: The chopped chillies and their adobo sauce give the braise its smoky, spicy character. Stir them into the vinegar, tomato purée and oregano so the seasoning is distributed before it reaches the casserole.

Beer and stock: Beer loosens the browned bits left after searing, and chicken stock provides the liquid for the long braise. Use a beer whose flavour you enjoy, since it will contribute to the sauce.

Why the shanks are floured

Flour coating: A light dusting seasoned with salt and pepper helps the shanks brown in the hot oil. Shake off any loose flour so it does not burn in the casserole.

Searing: Brown the meat on several sides rather than trying to cook it through at this stage. The aim is a well-coloured exterior and browned fond on the base for the beer to lift.

Getting the braise right

Vegetables first: Cook the onion, celery and carrots until they soften and begin to colour, then give the garlic just a minute. This brief cooking keeps the garlic fragrant without letting it scorch.

Covered cooking: Keep the casserole covered in the oven for 2½ to 3 hours. The shanks are ready when the meat is very tender and falling away from the bone; if they are still firm, continue cooking and check again.

The sauce and its texture

Before the oven: Scrape the casserole base when adding the beer, as the browned bits add flavour to the braising liquid. Let it simmer for about 3 minutes before adding the stock and chipotle mixture.

At the finish: The recipe leaves the vegetables in the sauce, giving it a rustic texture. Spoon the cooking liquid and vegetables over the pork when serving.

Timing and serving

Slow braise: Allow 2½ to 3 hours in the oven after browning and preparing the vegetables. Begin checking the meat at the shorter end of that range, but use tenderness rather than the clock alone as the final cue.

To serve: Warm corn tortillas are useful for picking up the pork and sauce, while guacamole adds a cool, creamy contrast. Keep both accompaniments ready for when the shanks come out of the oven.

Recipe notes & tips

• Pat the shanks dry before dredging so the flour coating adheres evenly.
• Brown the meat in batches if the casserole feels crowded, leaving room for the surfaces to colour.
• Scrape the base thoroughly when you add the beer to loosen the browned residue.
• Keep the casserole covered during the oven braise to retain the cooking liquid.
• Check tenderness with a fork near the end of the cooking time; continue braising if the meat resists.
• Warm the tortillas just before serving so they are pliable alongside the pork.

Variations

• Milder adobo: Use fewer chipotles while keeping the measured sauce for smoky flavour.
• More heat: Add extra chopped chipotle to the sauce mixture.
• Different beer: Choose another beer style you enjoy, keeping the same quantity.
• Extra vegetables: Serve additional cooked vegetables alongside the braised carrots, celery and onion.
• Tortilla topping: Add chopped onion or coriander to the serving table as an optional garnish.

Common mistakes to avoid

• Wet shanks: Excess surface moisture makes flour coating patchy; pat the pork dry first.
• Crowded browning: Packed shanks steam rather than colour; brown them in batches if needed.
• Scorched garlic: Garlic cooks quickly; add it after the other vegetables and cook for only a minute.
• Skipped scraping: Leaving browned bits on the base loses flavour; loosen them with the beer and a wooden spoon.
• Uncovered braising: The liquid can reduce too much; keep the casserole covered in the oven.
• Stopping too soon: Shanks may still be firm before they are ready; continue cooking until the meat falls apart.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently in a covered pan over low heat, or in the microwave, until piping hot; add a splash of stock or water if the sauce has thickened.

Frequently asked questions